Jicama and Cilantro Dip
Jicama is a mildly sweet and nutty root vegetable with a pleasant crunch. It's most often used raw in crudite platters or salads and slaws.
- Yield: Makes 1 1/2 cups
Source: Everyday Food, May 2007
- 1 packed cup fresh cilantro leaves, plus more for garnish (optional)
- 1 cup reduced-fat sour cream
- 1 to 2 tablespoons fresh lime juice
- 1/2 teaspoon sugar
- Coarse salt and pepper
- 2 medium jicamas (about 1 pound each), peeled and cut into matchsticks
In a food processor, place cilantro, 1/2 cup sour cream, 1 tablespoon lime juice, and sugar; season with salt and pepper. Process until smooth, 3 minutes. Transfer to a bowl, and stir in remaining sour cream. Add more lime juice, and garnish with cilantro leaves, if desired. Serve with jicama sticks.